DEVELOPMENT OF LOW COST BAG FOR COUGH AND CONGESTION

Dissertation Report Submitted by

PRATISHTHA BASSI Registration No. – 11708646 Programme – M.Sc (Nutrition and Dietetics) Section H1731

School of Agriculture

Lovely Professional University, Phagwara Under the guidance of Dr. Vikas Chopra Assistant Proffesor School of Agriculture Lovely Professional University, Phagwara

1

CERTIFICATE

This is to certify that Miss. Pratishtha Bassi has personally completed M.Sc. dissertation entitled, “Development of low cost tea bags for cough and congestion” under my guidance and supervision. To the best of my knowledge, the present work is the result of her original investigation and study. No part of dissertation has ever been submitted for any other purpose in any University.

The project report is appropriate for the submission and the partial fulfilment of the conditions for the evaluation leading to the award of Master of Nutrition and Dietetics.

Signature of Supervisor

Dr. Vikas Chopra

Assistant Professor

Place: Phagwara, Punjab (India) School of Agriculture Lovely Professional University, Phagwara

2

DECLARATION

I hereby declare that the work presented in the dissertation report entitled “DEVELOPMENT OF LOW COST TEA BAGSFOR COUGH AND CONGESTION ” is my own and original.

The work has been carried out by me at the School of Agriculture, Lovely Professional University, Phagwara, Punjab, India under the guidance of Dr. Vikas Chopra, Assistant Professor (Food Technology) of School of Agriculture, Lovely Professional University, Phagwara, Punjab, India, for the award of the degree of Master of Science in Nutrition and Dietetics.

Date : Pratishtha Bassi

Place : Phagwara, Punjab (India) Registration No. : 11708646

I certify that the above statement made by the student is correct to the best of my knowledge and belief.

Place : Phagwara, Punjab (India) Dr. Vikas Chopra Date : 11 may,18 Assistant Professor (Food Technology and Nutrition)

Lovely Professional University

3

INDEX

S.NO. CHAPTERS PAGE NO. 1 INTRODUCTION 5 2 PROBLEM BACKGROUND 6 3 OBJECTIVES 7 4 REVIEW OF LITERATURE

• Introduction

• Need for tea bags

• Market status of tea bags • Prior considerations to be taken care while 8-25 designing of the

• Composition

• Policies and regulation

5 RESEARCH METHODOLOGY 26-29 6 EXPECTED RESEARCH OUTCOME 30 7 REFERENCES 31-33

4

INTRODUCTION

Use of tea bags are increasing now a days because of changes in urbanization, globalization, increased purchasing power of the people. Different types of tea bags are available in the market of different brands which may be herbal based or non herbal based. There are several advantages of the tea bags as they are easy to handle, prepare and dispose off and hence are more convenient if we compare to the loose tea. Although, as they have benefits, on the other hand they have certain disadvantages like MCPD’s are being used in the tea bag paper which are carcinogenic. Also it is said that the low quality tea leaves are used by the industries which are usually dust and fannings. Consumer now a days wants to satisfy the hunger as well as want to get some additional health benefit from the market products. Hence, different types of bags to cure and treat specific ailments like diabetes, obesity, weight loss are gaining more popularity. In this research we are going to develop a tea bag for cough and congestion which will be low cost and helps in relieving from the symptoms of cough related ailments. Also it will provide some antioxidants and will promote the overall health.

5

PROBLEM BACKGROUND

Tea bags are very common worldwide. Different type of tea bags like , , , tea are there in the market. Along with the normal , herbal teas which contains herbs are also present in the market like , mixed teas, chamomile teas in the tea bags. Each herbal tea is designed for particular ailment and therapeutic use. General health benefits achieved by consuming herbal teas are like it relaxes the mind and body, supports the health of the heart, helps in digestion, detoxification of the body, nourishes the nervous system, relieves the stress, builts the immunity, fight against infection and promotes the overall health. But if we see the price of such tea bags they are quite high and hence in this research we are going to develop a low cost herbal tea bag for cough and congestion made from indigeneous products so that it is easily affordable to every section of the population. Also the tea bag paper used is if inferior quality abd the tea leaves are of inferior quality. Also according to the American study conducted by Hicks in 1996 claimed that the content of bagged tea is more than that of loose tea. Also there is a loss of nutrients during storage, manufacturing and production of the tea bags. Therefore, the prime objective of this research is to develop a herbal tea bag that has functional properties and is beneficial for promoting the health of consumers.

6

RESEARCH OBJECTIVES

1. To conduct a survey to determine the trend of consumption of tea in tea bags at University level by developing a questionnaire. 2. Development of tea bag using different factors. a) Tea (Black tea, Green tea, Herbal tea) + Blending with herbs b) Compare with the standard tea in the market

3. Shelf life estimation of the developed product.

4. Application and evaluation of the product.

7

REVIEW OF LITERATURE

Introduction

There has been a lot of changes seen in the lifestyle of the people now a days due to increased purchasing power, urbanization, globalization and economic development as a result of sedentary lifestyle, diseases such as diabetes, cardiovascular diseases, stroke, cancer has been increased. So now the consumers as well as industries are moving towards the products which do not only satisfy hunger but also provide additional health benefits. Examples of such products are gluten free products, multigrain flour, diet drinks and herbal tea bags. According to the WHO, Health is a complete state of physical, mental and social well being and not merely the absence of disease and infirmity. Hence after keeping the current scenario of health problems, current demand of population, cost we are going to develop a low cost tea bags for cough and congestion. A tea bag is a polypropylene mesh bag, with dimensions approximately 15x20mm which is filled with resin beads, sealed and then labeled for later identification (Houghten,1985). Although tea is a beverage used worldwide but consumer preferences vary for the degree of fermentation, taste and color (Balentine et al,1997). Everyday million cups of teas are consumed everyday worldwide and mostly they are in the form of tea bags (Jagnyi and Ndlovu ,2001). Tea bags are mostly preferred by Australians, being followed by Saudi Arabia and Egypt. From the reports, in UK and USA the use of gtea bags increased from 5% in 1960 to 96% in 2007 (anonymous,2017). A very popular tea blend originated in US and UK, “” is a blend of three black teas. It’s characteristic taste and flavor comes from added bergamot (Citrus bregamia)- a citrus fruit which yields a characteristic essence (Hicks 2001). According to the tea grading and sorting, small broken varieties of tea leaves are used in tea bags or fannings which are very small particles of tea leftover from the large variety of teas are used in the manufacturing of tea bags. Dusts which are the smallest particles of tea leftover after the production of above varieties with very harsh brews as the surface area of particles is greater which leads to complete diffusion of tea into the water. In recent times , of dry plant parts of other higher plant taxonomy they were also given the same generic name ‘tea’. According to the reports from India alternative sources of the tea leaves from 5 mangrove species namely Bruguirea cylindrical (L), Ceriops decandra (Griff), Ding Hou, Rhizopora apiculata Blame, R., lamarckii Montrand R. mucuonata Lam (Kathiresan, 1965). Earlier workers from Europe has formulated tea from leaves of different plants including Fragaria vesca, Sorbus aucupuria , Filipendula ulmaria, Epilobium anguistifolium and Robus idaeus (Julkenen-Tito et al., 1988) with many

8 different constituents showing therapeutic effects in man. More accurate term used for these of other plants is ‘HERB TEA’ or ‘TISANE’. For example the people of Ghana used Cinnamon (Cinnamomum zeylanicum Blume) leaves, Citronella (Cymbopogon nardus) leaves , Roselle(Hibiscus sabdariffa) calices and other native herbs for the making of herbal tea ( Owusu and Odamtten,1999).

Different tea bags have been prepared and evaluated in the market for various diseases, similarly for various ailments like cough we will prepare a herbal tree to relieve from its symptoms and to eradicate this problem. Cough is a very common problem being faced by people. Cough is a natural reflex expulsive defence mechanism of the body to clear excess secretions or mucous or inhaled irritants or toxins or foreign substances in the respiratory tract. It is very important to note that cough usually takes place in common cold , but it may be the indication of serious illness such as pulmonary hypertension, pneumonia, tuberculosis or asthma. It can be stimulated in various situations like inflammation in the respiratory tract or neoplasia (Schroeder,K. et al., 2002).

Need for tea bags Tea bags have wide applications in the beverage industry as they are convenient, easy to use and dispose off. Consumers also prefer more tea bags then loose tea as they are easy to prepare and handle. Different type of tea bags come in the market which may be herbal or non- herbal tea bags and hence their significance is of utmost important.

Sr Reasons for need of tea bags Use References no. 1. Loose tea versus tea bags In Asian countries tea Monicks B hicks et leaves are brewed 3-4 times al., 1996 whereas in western countries tea bags is used once and discarded. In mixed herbal tea, correct Witchl,1994 amount of herbs (with similar particle size) are added in the tea bag and people do not have to scoop out as compared to the loose tea.

9 Loose tea requires more Rusen Metin preparation time, effort and yildirim et al, energy as compared to tea November 30, bags. 2015

2. Demand for herbal products Plant species can be used to Tucakov, 1986 obtain herbal remedies in tea industries for herbal infusions / tea or mixes. Tea and herbal infusions act Shahidi,2000 as a major source of polyphenols in the diet.

Organic tea market is Indian Tea increasing now a a days Association,2016 because of promising effect both in exports and more consumption by the people.

Herbal tea bags have several Craig 1999 & Si et benefits as they contain al 2000 bioactive compounds which decreases risk of chronic diseases like headaches, anxiety, intestinal disorders.and lifestyle related disorders thereby providing anticarcinogenic, anti oxidant , chemopreventive effect. 2. Blending in one small pack It is easier to handle tea Astill et al. 2001 particles. 3. Convinience to dispose off It is easier to dispose of the Astill et al. 2001 ., remaining infused tea chin et al. 2013.

10 granules 4. Easy to prepare In majority of the countries, Chin et al. 2013 the most popular method to prepare a cup of tea is to infuse a tea contained in tea bag in boiled water.

The infusion time is <3 Conrad Astill et al, minutes and hence can be 2001 prepared easily. 5. Health aspect Herbs used in infusions or Evans,2002 tea bags have mild medicinal or digestive properties.

Tea infusions also contain Lin et al.,1998 flavonols i.e quercitin such Ding et al,1997 as rutin, phenolic acids and other organic acids in it.

Black tea infusions are rich Powell et al.,1998 in certain nutrients specially minerals.

6. Profit to the tea industries The consumption of tea in Prof. Harsha any forms whether it is Jariwala black tea, green tea, tea bags V.M Patel Institute etc will strengthen the of Management, market and will lead to the December 2014 profit to the producers. Sri Lanka has a good Prof. Harsha machinery for the tea bags Jariwala and has made two global V.M Patel Institute brands entrenched in the of Management, market for tea. December 2014

11 7. Consumer preference Everyday million cups of Jagnyi and Ndlovu teas are consumed everyday ,2001 worldwide and mostly they are in the form of tea bags.

In India, the demand is V.N Asopa, July shifting towards tea bags 2007 because of high purchasing Indian Institute of power. Management, Ahemdabad

Western countries prefer Anonymous, 2008 more black tea infused in a Wilatsana posri , tea bag by dipping the tea HAL Macfie, bag in a boiling water in a february6,2008 cup or a mug.

63% of UK population is Arruda et al,2009 dependent on tea bag market.

Mate tea present in tea bags is a famous drink consumed in brazil.

British people prefer 3g Lakenbrink et teabag and 235 ml while al.,2000 Americans use 2.25g tea Simrany 2003 bags and 240ml in milk.

8. Strategies for advancement and Among different products, Choudhary et new techniques cosumer loyalty as well as al.,1997

12 low cost of product is important. 9. Tea bags as a dosage form for Correct amount (dosage) is Witchl,1994 patients properly put in the tea bag which provides dual purpose that is safety from over and under dose and convienence to the patient.

Market status of different tea brands Currently, tea bags are knotted or stapled. According to the industrial estimates, the contribution of tea bag segment is 3-4% by value of total tea sales but this is one of the most growing segments at the rate of 50-60% by year.According to FSSAI, the manufacturers have to stop stapled tea bags by January 1, 2018. FSSAI orders also said that food safety commissioners should take preventive measures if unsafe packaging materials are used by the companies and takes serious actions against such companies. In tea dominating markets, black tea bags are getting more prevelance among the regular drinkers, specially in emerging countries .In non tea markets, fruit and other herbal teas are getting more prevelance in order to avoid caffeine and have health benefits. Source (fssai.org)

Lipton tea Brooke Brooke Society Wagh Tetley tea bags bond taj bond tea bakri bags mahal red bags tea label bags His Lipton Brooke Since Society The tea Tetley is tor brand was bond taj 1869, tea baron, the y invented mahal tea Brooke bags Sir British by Thomas bags bond provide Narand tea Sir in were has quality as manufact 1890. He introduce made tea Desai urer and sent d in 1987 perfect leaves started is the samples of in India tea and this largest tea bags to according taste advanc compa company their to the experie ed ny in of tea in customers changing nce technol ahemd UK and placed in a lifestyle. with ogy abed Canada.

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14 Source linked.i - n brooke bond red label.ht ml Cost 25 pieces/ 100 pieces/ 25 pieces Rs. 50 per 100 pieces Rs. 127 -152 Rs.140 Rs.136 for Rs. box for Rs. per pack 213 380 Silent It is available The new Red label Socity tea Different Tetley red featur in different range of natural bags types of bush has a es pack sizes and brooke bond care has 5 provide tea bags natural the tea bag is taj mahal is ayurvedic premium such as sweet taste, double available in ingredient quality tea masala moreover it chambered. the form of s like leaves and tea, assam is as Source- lemon, tulsi, advanced tea bags. hydratimg as www.winc.co ginger,masal ashwagan technolog Masala water and m a, dha, y under tea bags full of Darjeeling, mulethi, supervisio has antioxidants English ginger and n of authentic and is breakfast cardamom trained Indian caffeine and earl which is proffesion spices. free. grey. It also climically als. Also, Also Tetley decaf blends with proven to these tea has a unique the unique provide bags are premium) flavor and superlative immunity appreciate which is anti- aroma, along and d in the rich in oxidants and with flavors decreases market for antioxidan is free of which offers chances of their ts and are caffeine. tea drinkers infection. freshness double Similarly, with unique Also, red and chambere peppermint taste. label dust purity. d. and Source- provides These tea Similarly chamomile

15 www.hul.co. strength, bags are elaichi tea infusions are in rich color tested by bags and there which and trained ginger tea also don,t refreshing proffesion bags have taste and als on provides cafeeine. also gives various refreshing Source- good parameter aroma, www.tetley- quality. s to hypnotic bd.com Source- maintain color and broke the natural bond red quality. flavor label .html Source- which are www.soci double etytea.in chambere d making tea drinking enticing and have a good experienc e. Source- wakhbakri tea.com

16 Prior considerations to be taken care while designing of the tea bag

Factors Results Referances Tea bag paper shape Different types of shapes and sizesof Jaganyi and Ndlovu, 2001. tea bag are available in the market with aim of attracting the consumers.

Traditional squares and rectangular Schoeller and Hoesch,2005 shapes are very common. Also, round and pyramidal shaped tea bags are seen in the market. The paper may be bleached with oxygen or may be further processed to form a tea bag paper. Fibre used in the tea bag may be Schoeller and Hoesch, 2005 processed with synthetic polymers to form papers that are heat sealable.

Double chambered tea bags shows Yadav et al.,2017 highest swelling and infusion as compared to the other shapes of the tea bag as it has least clogging of tea particles. Tea bag paper material They are made from non-woven fibres Anonymous,2006b which are based on cellulose obtained from the seeds of jute or abaca trees or cotton or stem fibres of hemp.

17 Replacement of a polypropelene tea TSHERING PELDEN etal,2014 bag filter paper with the cellulosic tea bag filter paper is also done. Cellulosic tea bag filter paper has high tensile strength and is highly porous that provides high durability and protective layer for any adsorbent. Air permeability is high, has hydrophilic nature and fast water absorption ie 2 seconds which decreases the longer extraction time and poor wettability of the polypropylene filter paper. Also cellulosic tea bag filter paper is cheap and non toxic.

Tea bag paper size Size of the tea bag may lead to the Jaganyi and Mdletche,2000 hindrance to the swelling of tea leaf and it affects rate of infusion of the constituents.

It has been seen that there is increase in Jaganyi & Ndlovu,2001 the extraction rate with the increase in the tea bag size as from 16 to 36 cm2 area , 25% increase was seen and less extraction rate was seen in tea bags larger then 36 – 64 cm2 area. Effect of temperature and Infusion of tea particles is dependent Geeta U Yadav et al, (2017) dipping cdrequency on tea upon brewing temperature f the tea bag bag. Infusion time for tea bag < 30 seconds to 2 minutes is observed. Geeta U Yadav et al, (2017)

18 According to the literature when tea Spiro and price,1985 bag is infused in water, tea leaf gets swelled by factor of about 4.25.

Tea bag material slows down the Jaganyi and Mdletshi (2000) infusion rate by 29% as compared to loose bag.

Effect of tea bag material on Studies show that tea bag materials Jaganyi and Mdletshi (2000) infusion process of caffeine slows down the infusion process. Hence they both studied the rate of infusion of caffeine by varying shapes and size of tea bag. Tea bag paper strength The strength of the tea bag paper must Schoeller and Hoesch,2005 be high at sealing joints, paper should have good cut ability and high wet strength during of tea bag. Diffusion of tea from tea bag by It was revealed that external agitation Lian and Astill (2002) Computational Fluid resulted in a forced fluid flow via Dyanmics (CFD) model tea bag which was greater then the force given by natural driven convection. Even the packing porosity of the tea bag motivates the recirculation pattern of the fluid which also effects the rate of infusion. Tea leaf used for tea bag Smaller tea leaves infuse faster as Spiro and Jaganyi, 1994 compared to big leaves as surface area is increased as compared to larged size loose tea leaf. Hindrance to brewed tea in a tea It is explained by Nernst diffusion Jaganyi & Ndlovu,2001 bag layers.

19 According to this theory any motion Spiro & Jaganyi,2000 that reduces the thickness of inner and outer Nernst layers parallel to the the tea bag paper membrane, it increases the rate of brewing and that is why moving the tea bag up and down and jiggling the tea bag enhances the brewing of the tea.

Double chambered tea bag vs Double chambered tea bags show Geeta U Yadav .,et al(2017) single chambered tea bag its highest swelling frequency

(30%) while single chambered showed lowest kinetics.

Comparison of loose tea versus bagged tea on the basis of nutrient composition Component Green tea Black tea White tea Oolong tea Tea bag (%age) per (%age) per (%age) per (%age) per (%age) per dry leaf dry weight dry weight dry weight dry weight Total Polyphenols 39% 101.2 % 0.13 135.37 16.0 Carbohydrates 10-15% 10-15% Caffeine 3.5% 7.6% 3.3 2.9 3.1-3.7 Protein 1-2% 0.96% 27-37 Amino acids 1-4% 3% 1.17-1.11 0.29-0.28 1.76 Lipids 2% 2-8% 16-30% 3-10% 30-42 8-20 21.3-22.7 Epi-gallocatechin 48-55% 4.6% 19.63-0 34.1 0.076 gallate Epi-gallocatechin 9-12% 1.1% 3.25 7.5 0.114 Epi-catechin gallate 9-12% 3.9% 3.095 6.3 0.089 Epi-catechin 5-7% 1.2% 0.71 2.5 0.027

20 Flavonol glycosides 0.64% Trace 0.61 0.86 Bisflavonols 0.01-0.11% Trace ND 2.6% 0.1 1.54 Theaflavic acid Trace Thearubigins 1.31% 35.9% 0 11.09 Theobromine 6% 0.7% 1.98 2.8 0.21 Theophylline 0.8% 0.3% .34 0.4 Gallic acid 0.09% 1.2% 0.203 0.04 0.63 Pectin 3-4% 3-4% Polysaccharides 4.2% 0.2-2 Peptides 6.0% L- 1.62-3.37% 0.49-4.12% 5.3-33.57 0.49-4.12 Other amino acids 3% 3.0% 1-2 Volatiles 0.01% 0.01% Source: Yuegang zuo et al., g. Santana Rios et al, teixera et al, Y.Hilal amd U.Engelhardt (27 september 2007), Singlet and Rosi,1965 , Conard Astill, Mark R birch, Shahidi 2000, Alexander Ya Yashin (March 11,2015), Chen et al, Monique B Hicks et al., Muhammad Andan et al, Yang Zao et al, Drazenka Komez et al, S.Khokhar, Balentine et al, J Peterson et al, Zhen 2002b

Steps for infusion of tea in tea bags Diffusion of actives from pores of tea granules to surface and then diffusion through swelled granules and clogged tea bed and then diffusion takes from tea bag paper and at last external mass transfer in water affected by turbulent water. Source (Astill C, Birch MR, Dacombe C,Humphrey PG, Martin PT(2001). Miyagwa et al 1995, measured the green tea swelling in water with the help of twin conductive calorimeter and concluded that heat of swelling of green tea was because of hydrophilic components and endothermic reactions which occur at the same time.

Processing of tea During it’s processing , plant materials generally go under some level of fermentation. Kirk and Sawyer (1997) said that mainly there are 3 types of teas : green tea, black tea and oolong tea. Little or no fermentation is involved in green tea and the tea leaf remains green only. However, oolong tea undergoes partial fermentation whereas black tea undergoes complete fermentation (Taylor and McDowell,1993;Rinzler,2001).

21

Tea leaves (Camellis sinensis)

Polyphenols ( principally)

Partial withering Indoor withering

Steaming Rolling

Rolling and drying Total fermentation

Final firing Final firing

Green tea Black tea

Non oxidized phenolic Oxidised phenolic compounds

Compounds/ catechins or theaflavins or thearubigins

(ECGC,EGC,ECG,EC)

(Source Cabrera et al., 2006)

22 Laws and regulations for tea source (fssai.org)

According to FSSAI,2005 (New Delhi) Under the tea marketing control order (2003) defines a tea bag as a packet containing tea made of filter paper, nylon paper or any other acceptable material which confirms to international norms and standards.

• Two types tea bags available are – • Knotted tea bags • Stappled tea bags (banned by FSSAI)

BEVERAGES (other than diary and fruits and vegetables based), tea comes under this category. The tea product should confirm to the following requirements and these all figures are on the basis of material oven dried at 103+_2degreesC. Source (fssai.gov.in)

1. Total ash <4% - >8% 2. Water soluble ash <45% of total ash 3. Alkalinity of water <1% - >3% soluble ash expressed as KOH (m/m) 4. Acid-insoluble ash(m/m) >1% 5. Water extract(m/m) >32% 6. Crude fiber(m/m) <16.5%

Also the flavored tea can have added vanillin, upto maximum concentration of 5% and others flavor of maximum up to as given below-

Table Flavors Percent by weight (Max.) Cardamom 2.8 Ginger 1.0 Bergamot 2.0 Lemon 1.6 Cinnamon 2.0 Mixture of above flavor with each other The level of each ingredient should not exceed the quantity given above.

23 According to the rules and regulations, tea is considered under the beverages category and has three sub-types black tea, Kangra tea, green tea. The product should not contain any harmful substances and other extraneous matter. The tea must contain natural flavoring colors and substances which are fit for human consumption only if they are obtained by the physical processes from plant origin, either in natural state or after processing for human consumption packaged tea only. Tea used in manufacturing of flavored tea must meet the standards of tea. Also, if it contains added flavors they should have proper labeling as provided in the declaration. If a person is manufacturing flavored tea then that product must be registered with the tea board before it’s marketing. Regulation 7.3.11- kangra tea shall only be sold if it meets the standards of the Agricultural produce (Grading and Marketing) Act, 1937 and the regulations made under it. Regulation 7.3.12- flavored tea shall only be sold by the manufacturer if it is registered with the tea board. The label must contain registration number. The tea produced by the manufacturer should be packed and labeled in accordance with the FSSAI regulations. Hence the manufacturer should fulfill all the requirements or otherwise he/she will be liable for penalities under the FSSAI (Packaging and Labeling) regulation,2011. The nutritional information may not be necessary in case of raw agricultural commodity or non nutritive products like tea, etc that is made of a single ingredient. Best before and date of manufacturing must be there. Tea containing added favor should have following label ie ‘FLAVOURED TEA’ food standards and safety.

According to codex alimentarious source Low levels of 3-MCPD’s should be present that migrate from food and beverages from packaging material as they are carcinogenic( International Agency on Cancer Research). The source of 3-MCPD’s is epichlorohydrin based wet strength resins used in papers. (for example- in tea bags, coffee filters etc)

According to FDA source(fda.gov.in) Paper which is used to make tea bags which is regulated under title 21 Code of Federal Regulations (CFR) section 176.17 , which outlays a provision of FDA’s food additive requirement that gives description about the components of paper and paperboards which comes in contact with aqueous and fatty foods that paper must be manufactured with substances listed in section 176.170. Also, as with any food packaging material, paper and paperboard intended to contact food must comply with FDA’s good manufacturing practices (GMP) regulation, 21 CFR section 174.5 ( general provisions applicable to indirect food additives).

24 RESEARCH METHODOLOGY

Experiment 1- To conduct a survey to determine the trend of consumption of herbal tea bags at University level by developing a questionnaire.

Development of questionnaire

A questionnaire was prepared (Annexure 1) consisting of 27 questions including the general or personal information of the respondents.

Conductance of survey

The questionnaire was developed on ‘Zoho survey’ and a link was generated to access the survey online. The link so obtained was circulated among the respondents particularly belonging to the age group of 18-27 years. Offline survey was also conducted by visiting Lovely Professional University gym as well some nearby gyms in the different regions of Punjab. Questionnaires were filled by the respondents to obtain the information regarding the various aspects. A total number of 174 randomly chosen respondents gave their consent to participate in the study and completed the form.

Questionnaire to study the trend of herbal tea bags consumption

1) Name - 2) Age - 3) Sex/ Gender – 4) City/Town/State- 5) Email address- 6) Phone no.- 7) Body weight - 8) Height - 9) BMI - 10) Food habits- 11) Income (from all sources) - 25 12) Do you consume other nutritional beverages or supplements? Yes/ No 13) Do you consume tea? Yes/ No 14) What do you prefer loose tea or tea bag? a) Cost b) composition c) adulteration d) availability e) not aware f) misconception 15) How frequently do you consume herbal tea? a) Everyday b) Few times a week c) Once a week d) Once a month e) Never

14) What type of bagged tea you consume or the brand name?

15) How much amount or quantity of tea do you consume in one go?

16) At what time of the day do you usually consume tea?

a) Morning b) Evening c) Free time d) Before or after exercise

17) What motivates you to consume herbal tea?

26 a) Experiment/ trial b) Flavour/ taste c) After effects d) Packaging e) Advertisements f) Peer pressure g) Fashion h) Availability

18) Are you aware of the composition of herbal tea bags? Yes/ No

19) In which situations do you usually consume herbal tea?

a) Insufficient sleep b) Need energy c) Studying or major project d) Driving for longer period of time e) Mixed with alcohol while partying f) Treat hangover g) Mental alertness

20) How do you feel after consuming an herbal tea?

a) Normal b) Good c) Bad d) Overexcited e) Tired f) Discomfort/ Indigestion g) Insomniac h) Haven’t noticed

27 21) Have you experienced any of the side effects out of the following soon after the consumption of bagged teas?

a) Anxiety b) Insomnia c) Frequent urination d) Dehydration e) Heart palpitations f) Diarrhoea/ constipation

22) On what basis do you select a particular brand of bagged teas for consumption?

a) Price b) Amount c) Availability d) Flavour e) Nutrient composition f) After effects

MATERIALS

Procurement of raw materials The raw material to be use is- • Orthodox tea • Green tea • Pipalli • Ginger

28 • Mint • Basil leaves • Cinnamon • Mulethi • Sweet fennel • Inula racemosa • Clove • Thyme • Lemon grass • • bromelin

EXPERIMENTAL SETUP

29 EXPECTED OUTCOMES

The herb based tea bag that is made from various blends of tea extract (Green tea, black tea and herbal tea) along with addition of herbs will be rich in anti-oxidants and has properties to cure cough and congestion. The products made from blend of tea extract have properties to boost up the energy and provide protective health benefits to the consumers. As blend of tea extract possesses medicinal properties, thus the product made out with its incorporation will have both functional and nutraceutical properties and will be beneficial in enhancing the health of a consumer. It will have good amount of antioxidants and thus play a vital role in prevention of cold, cough and flu. It would be low cost and also the quality of tea bag paper would be improved.

30 REFERENCES

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